Lychee & Mango Pancakes

I’m not much of a sweet tooth, and I very rarely make a pudding. But I fancied something sweet today after a mouth blistering Thai curry I’d made. This was the perfect antidote. The Thai basil works a treat, bringing out a little sweetness all of its own. This will serve 4 people. I made my filling with some fresh rambutan (a South East Asian fruit) but tinned lychees will work just as well. Just make sure you rinse off as much of the syrup as you can or it’ll be too sweet.


For the pancakes:

1 cup plain flour (sieved)
1 teaspoon baking powder
1 egg
1 1/2 cups milk
1 tablespoon butter (melted)
1 teaspoon sugar

For the filling:
1 mango
1/2 cup canned lychees (drained and rinsed)
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice
1 teaspoon Thai basil (finely chopped)

Other Ingredients:
1/2 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon icing sugar
icing sugar to dust

To make the pancakes:
Beat all the pancake ingredients together for 3-4 minutes. Then set aside while you prepare the filling.

To make the filling:
Peel and cut the mango into small cubes. Chop roughly the lychees and add to the mango. Stir in the lemon juice, sugar and basil. Set aside.

Whip the cream for 2-3 minutes until it is firm. Stir in the sugar and lime juice and set aside.

Cook the pancakes by melting a little butter in a pan until bubbling then add 1/4 cup’s worth of batter and quickly swirl the mix to create a thin pancake. Flip then remove to a waiting plate with kitchen paper. Repeat with all the batter mix and stack the pancakes. Cover and leave to cool to room temperature.

Lay out one pancake then add 2 tablespoons of filling on top. Fold in the left and right edges then roll up and away from yourself to make a little rolled parcel. Repeat with all the remaining pancakes until you run out of filling. You should manage 2 per person. Dollop a spoon of cream on each serving and dust with more icing sugar.

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